Desenvolvimento, caracterização e aplicação de xaropes à base de cereais

Abstract

The global transition to more sustainable food systems has driven demand for plant-based foods that combine good nutritional value with logistical efficiency. The aim of the work carried out was to develop cereal-based syrups to replace concentrated cereal bases, the most widely produced product by Benefit, a sub-brand of Frulact. A process was developed to obtain syrups from two types of cereals, oats and rice, from concentrated bases of these same cereals, with continuous monitoring of pH, solids content (ºBrix), water activity, viscosity and sugar profile. The first tests, processed to reach 75 ºBrix, exhibited viscosities close to 55,000 cP, making industrial pumping unfeasible. The progressive reduction of temperature and pressure in the evaporator, the setting of 71–72 ºBrix and the inclusion of β-glucanase made it possible to reduce viscosity without compromising neutral pH or microbiological stability. The second stage evaluated the application of oat syrup in three types of food: cereal bars, cookies and a ‘barista’ drink. In the bars, the syrup replaced honey and maple syrup after dry phase corrections, resulting in structurally cohesive products that were much less sweet and had a more pronounced cereal flavour. In the cookies, replacing honey with oat syrup resulted in lighter and crispier cookies with balanced sweetness and evident cereal notes. In the barista drink, adding the syrup to water, coconut oil and salts made it possible to maintain a creamy body and form stable foam for a period of 10 minutes or more. The oat syrup formula was optimised by exploring 13 versions that combined different types of flour (wholemeal, gluten-free, endosperm), different enzyme loads (bacterial and fungal α-amylases, β-glucanase, β-xylanase, glucoamylase) and shear conditions at 40 °C and 25 mbar. The target pH 6–7.5, 71–72 ºBrix, viscosity < 9,000 cP, glucose ≈ 250 g/L and maltose ≈ 150 g/L was achieved in Versions 9 and 12. In addition to the technical advances achieved, this internship ensured the establishment of an effective link with the food industry sector through integration into Benefit/Frulact, providing an immersive experience in the organisational dynamics and operational flows of an Innovation, Research and Product Development department. At the same time, it enabled the application of technical and scientific knowledge consolidated throughout the Master's Degree in Biotechnology and Innovation, enhancing the development of high-level professional and personal skills. Looking to the future, this study shows that choosing the most cost-effective enzymes and repeating pilot batches are essential steps in consolidating the statistical robustness of the results before transitioning to industrial production.

Date of Award	30 Jul 2025
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Ana Maria Gomes (Supervisor)